Now my 1st attempt at beef brisket.
- Thread starter blacklistedbully
- Start date
Sous vide with mesquite liquid smoke. You don't get the ring, but you do get the flavor.
Finished it off in the oven for 2 hours to get a bark.
Thanks! I was going for tender, but more steak-like than fall-apart. Would like to get a thicker bark next time, which supposedly happens if you finish it on the BBQ rather than the oven. Also think I'll go for, "fall apart" next time. Instead of sous vide at 135 degree, I'll go at 155.
That’s one of those looks good on the outside, at the expense of the inside. That said, I bet it was delicious. Looks a bit dry, but you nailed the bark. Looks like a lean cut too so you probably have to treat it differently (I love lean cuts). Don’t let these haters get you down.
I welcome all comments, including criticism. It actually wasn't really dry, though it didn't release a bunch of juice onto the cutting board. But each piece was moist. I fully intend to try it more well done next time. Love my steaks rare, but I think I'm gonna like the brisket better well done. Here's a pic of the total juice lost in the sous vide cooking:
For some reason I can't add the photo.
ETA - I wonder if it was moist without the juice flowing because I salted the raw meat with Kosher course salt and let it, "dry brine" in the fridge for 24 hours?
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On one half you can see I first cut one way, then switched to the other. Was going by what I saw on the internet...not on the one small cut, but the later ones. The website I saw said to cut the brisket deckle down the middle from the end, rather than the side, then take each half and slice perpendicular to the slice used to divide in half.
Looks good.
That’s a flat, btw. I always encourage people to cook a whole packer. Even if you don’t think you’ll eat it, the “Point” is always delicious. It’s much more forgiving than the flat.
That’s a flat, btw. I always encourage people to cook a whole packer. Even if you don’t think you’ll eat it, the “Point” is always delicious. It’s much more forgiving than the flat.
Not following. You think you see something wrong with my nails? All you can really see is my thumbnail.
Smoke ring is overrated. It can be faked and actually has no smoke flavor in it. I could cook a brisket in the microwave and have a smoke ring appear.
Clearly you do not understand the diff between boiled and sous vide. That, or you forgot the **
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You can still do that as well. Sous vide it, then finish on a smoker in a lot less time with less chance of overcooking.
Almost everyone is different. Looks at the strands in the meat and cut a small slit perpendicular to them before you put rub on it (somewhere near a corner.). This makes it easier to find and follow when it’s done. Your slices should look like this (the grain structure).
View attachment 14525
NOT like this:
View attachment 14526
I've done that with pulled pork I did on the grill and did a double bbq sauce...a traditional sauce and a white sauce. I was most pleased.
We had an amazing cook at our house. Besides, I'm no cook...I just enjoy farting around once-in-a-while and like to experiment. Have recently become a big fan of sous vide cooking, so I particularly like to see what kind of results I can achieve with this method.
Let me add on this. For those of you who liked Grumpy’s, but specifically their bbq nachos -
Get white flour tortillas and cut them into chips. Deep fry. Add smoked meat, bbq sauce, and queso. Best bbq nachos you’ll ever have. The fried white flour tortillas is what makes it
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